Preparation:

Step 2: Mix up your cake batter according to the box or recipe directions. Spray the cake pan with flour cooking spray to keep the cakes from sticking once they’re baked.

Step 3: Fill each cavity in the cake pan about 3/4 full of batter. You should get 4 to 6 mini cakes from one cake mix.

Step 4: Bake the cakes according to the directions for cupcakes, usually at about 350F for about 20-22 minutes. When the timer goes off check the mini cakes to see if they’re done (they may take an additional few minutes). The cakes are done when a toothpick inserted into the center comes out clean.

Step 5: When you take the cakes out of the oven, let them cool for a minute or two in the pan. Use a serrated knife to level the tops, then loosen the cakes gently and turn them out onto a cooling rack to finish cooling.

Step 6: While the cakes are cooling wrap a piece of cardboard, with decorator foil, and tape the edges of the wrap to the bottom of the board.

Step 9: Melt the milk chocolate sweets melts according to the package directions. Spoon the melted chocolate into a plastic squeeze bottle or into a plastic pastry bag with a very small piece of the tip cut out.

Step 10: Squeeze the melted chocolate gently onto the wax paper to fill in the turkey’s head, repeat the process until you have 4 – 6 brown turkey heads (you need one turkey head for each Turkey Mini Cake you're making).

Step 11: Take a look at your Turkey Mini-Cake Pattern, on the turkey’s tail look for all of the "Br" sections; use your squeeze bottle to fill each "Br" section with the melted brown milk chocolate sweets melts.

Step 12: Working with one colour at a time, melt the red, yellow, and orange chocolates sweets melts and repeat the process of spooning each clor of meted chocolate into the squeeze bottles (or pastry bags) and filling in the tail sections, using corresponding colour for each letter; O= orange, R= red, Y= yellow.

Step 13: When the chocolate on the turkey head's has hardened, use some of the leftover melted yellow chocolate to make a small beak on each turkey’s head by gently squeezing out a very small amount.

Step 14: Use a small amount of melted red chocolate to add a gobbler on top of and down the side of the turkey’s beak, as shown below:

Step 15: Mix some of the leftover melted chocolate (any colour) with a few drops pf black food colouring to make black (or grayish) melted chocolate. If the melted chocolate seizes up, add a little paraffin wax (or use black food colouring made especially for chocolate).

Step 16: Dip the end of your toothpick in the black chocolate and dot two eyes on each turkey head.

Step 17: Cut a sliver off the back and front of the mini cakes. (This will help the chocolate tail and head fit snugger to the turkey’s body.)

Step 18: Add a small dollop of chocolate icing to the cake board where you want each turkey mini cake to sit. This will serve as a glue to help hold the mini-cakes in place.

Step 19: Arrange your mini-cakes on the cakeboard making sure you leace room for the chocolate tails.

Step 20: Ice each mini-cake with chocolate icing.

Step 21: Wipe any excess icing off of the cake board.

Step 22: Add the chocolate tail to the back of the turkey and the head to the front. Press them firmly into the icing to hold them in place.

Linette Gerlach has lived in Ohio all her life; she graduated from Wright State University with a degree in Operations Management. She worked in the corporate world for over 10 years before she decided it just wasn’t her thing! She’s been a freelance writer, blogger, and amateur photographer for over 6 years, and she is deeply passionate about creating fun food, crafts, and DIY projects. Her blog, The Kid’s Fun Review, is an online magazine that features fun and creative content for kids and their families. She enjoys interacting on social media, so you can find her on Twitter or Pinterest at linetteg and on Instagram and YouTube at linetteg1.